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Instant pot red beans and rice are served for dinner in a white bowl.
5 from 6 votes

Instant Pot Red Beans and Rice Recipe

Instant Pot Red Beans and Rice is an easy no-soak version of the classic Cajun recipe. Enjoy for a festive Mardi Gras meal or prep it ahead of time for a simple weeknight dinner!

Course Dinner, lunch, Main Course
Cuisine American, Cajun
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 358 kcal


  • 2 Tbsp. oil divided
  • 12 oz. andouille sausage cut into ½-inch pieces
  • 1 small sweet onion diced
  • 3 stalks celery diced
  • 1 green bell pepper diced
  • 4 cloves garlic crushed
  • 4 cups vegetable broth regular sodium
  • 1 lb. red beans rinsed and drained
  • 1 Tbsp. Worcestershire sauce
  • 1 ½ tsp. paprika
  • ⅛ - ¼ tsp. cayenne pepper
  • 1 tsp. oregano dried
  • ½ tsp. basil dried
  • ½ tsp. thyme dried
  • 2 tsp. salt to taste
  • ½ tsp. black pepper
  • 2 bay leaves
  • 1 cup long grain white rice rinsed for 1 minute
  • 2 cups water
  • Hot sauce optional
  • Parsley finely chopped, optional


  1. Set a 6-quart Instant Pot to the sauté function. Add 1 tablespoon of oil along with the cut sausage. Cook for 3-4 minutes or until sausage begins to brown. Remove from the pot and let drain on a paper towel plate.

  2. Add additional tablespoon of oil along with diced onion, celery, and bell pepper. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
  3. Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are sticking.
  4. Add red beans and sausage along with the Worcestershire sauce, paprika, cayenne pepper, oregano, basil, thyme, salt, pepper, and bay leaves. Stir to combine.

  5. Set the Instant Pot to High pressure and cook for 50-55 minutes. (50 minutes for firm beans and 55 minutes for softer beans.). Allow a 10-minute natural pressure release.

  6. While the beans are cooking, cook rice and water on the stovetop according to package directions.

  7. Turn the pressure release valve to the venting position. Remove the lid once all of the steam has been released.
  8. Find and remove the bay leaves.
  9. Serve beans over cooked white rice with additional hot sauce and fresh parsley. Enjoy!

Recipe Notes

  • If using kidney beans instead of red beans, increase cook time by 5-10 minutes.
  • To Store: Place in an airtight container in the refrigerator for up to 3-5 days.
  • To Freeze: Seal the beans and rice in individual freezer-safe airtight containers for up to 3 months.
Nutrition Facts
Instant Pot Red Beans and Rice Recipe
Amount Per Serving
Calories 358 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 36mg12%
Sodium 1348mg59%
Potassium 509mg15%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 3g3%
Protein 16g32%
Vitamin A 922IU18%
Vitamin C 16mg19%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.